Edible Natural Hog Sausage Casing, Grade a Pre-Tubed Sausage Casings for Home Sa

Description: High quality natural hog sausage casings material with HACCP certificate,safe and non-toxic, vacuum sealed package.A Grade &NO 'SHORTS' casing off-cuts which could be as short as 2ft. we only use the high grade hog casing, each more than 2M/6.5ft, package total comes with the 10M/32ft sausage casing.Diameter:36-38mm/ 1 7/16''-1 1/2'', Stuffing capacity: approx. 16lbs.You can use the sausage casing to make sausage and ham,Breakfast Sausage,Italian Sausage,Knoblewurst,Pepperoni,Bologna Sausage and Most Delicious Sausage.Before you filling it, you are supposed to rinse casings and celar salt for times; Soak 20-30 mintues in warm waterNote: To avoid break, natural casings should have temperature control in hot water at 185-200°F. 75%-85% filling volume. Please view the FAQ in our store and feel free contact us, we pay much attention to customer obsession and experience, will try our best to assist you and provide a payment guarantee for customers Product Description FAIRSKY Edible Natural Hog Sausage Casings High quality sausage casings material with HACCP certificate,safe and non-toxic, vacuum sealed package. Pre-tubed sausage casings easy to use for new sausage maker and professional sausage maker A Grade &NO 'SHORTS' casing off-cuts which could be as short as 2ft. we only use the high grade hog casings, each more than 2M/6.5ft, package total comes with the 15m/49ft sausage casing. Valum Sealed Package, easy to storage, would not broke your refrigerator environment and odors Before you filling it, you are supposed to rinse casings and celar salt for times; Soak 20-30 mintues in warm water New upgraded material, lower smell with natural casings High quality Natural casings and edible safe and non-toxic Taste more crispy and delicious. Color more approaching natrual. Please understand that there may be subtle chromatic aberrations between objects and images,and we that we have adjusted to the most realistic Multi Diameter Size Diameter:36-38mm/ 1 7/16''-1 1/2''= Flat Diameter: 57mm/ 2 1/4'' , Stuffing capacity : approx. 40lbs Diameter:38-40mm/ 1 1/2''-1 9/16''= Flat Diameter: 63mm/ 2 1/2'', Stuffing capacity : approx. 46lbs Valum Sealed Package Easy to storage and use in daily life,no worry about broke your refrigerator environment and odors Homoeothermy in sealed package, could be safe and on store more months. Package color and shape maybe differ from picture. FAIRSKY is an professional sausage casing manufature with nearly twenty years experience. We mainly focus on sausage casings made from premium sheep, hog and collagen.Tradition dictates that each type of skin should be used to make a particular kind of sausage, and you’ll find our recommendations in our product descriptions. We even carry pretubed casings to make fitting the casing onto your stuffer much easier. Available for Various Sausages Recommendation for Sausage Making STEP 1: Rinse Casings and Celar Salt for Times Soak the Casing in Warm Water within 20-30 mintues Check whether the natrual casing has leaks Recommendation for Sausage Making STEP 2: A: Choosing Suitable Funnel with sausage casing and filling your meat with meat grinder. B: Divide the filled sausage into sections about 5.9”with a rope or Hog Ring.There are recommend Stuffing capacity in product description for usual sausage with different sausage casing. Recommendation for Sausage Making STEP 3: A: Use bamboo sticks to make many small holes on the sausage surface to dripping extra oil. B: Sausages should be air-dried and dried the shade in the sun. Turn over every two days so that it can dry evenly. Generally, let it dry for about a week. C: Be careful not to dry too much, otherwise the taste will be poor. D: Don't get wet or wet. Recommendation for Sausage Making STEP 4: A: Dried the sausage until the meat is firm, then put into a fresh-keeping bag or food bag, stored in the freezer compartment of the refrigerator. B: Recommendation for Roasted Sausage: Scratch the sausage before cooking, and brush some oil again during the cooking. Bake for about 10 ~15 minutes, the best temperature is about 350 ℉ ~390 ℉ C: Recommendation for Steamed sausages: After the water is boiled, the pork sausages steamed for 25-30 minutes, the beef sausages steamed for 45 minutes, generally sausages steamed for about 20 minutes. STEP ONE STEP TWO STEP THREE STEP FOUR FAIRSKY TAKE HEART TO MAKE LIFE SAFE AND DELICIOUS, ENJOY YOUR HOMEMADE SAUSAGE TIME

Price: 22.13 USD

Location: Denver, Colorado

End Time: 2024-11-24T14:25:37.000Z

Shipping Cost: 0 USD